⌘+K

Pulse Explore Communities Researchers Journals

Home Communities Explore

June 10, 2026Open Access

Dry fractionation and bioprocessing for sustainable plant-based ingredients and foods

Maarten A.I. Schutyser

View Full Paper

Ask AI

Bookmark

Share

Key Points

Explore sustainable methods for producing plant-based ingredients and foods through advanced processing techniques.
Presented at the 8th ISEKI conference
Focused on dry fractionation and bioprocessing techniques
Highlighted innovative strategies to enhance sustainability in food production.
Introduced methods for improving the efficiency of plant-based ingredient production.
Emphasized the role of sustainable practices in the future of food technology.

No abstract yet

We only have this paper's title and publication details.

Read it at the source→

Ask about this paper

Answers are grounded in this paper and cite their sources.

Ask your own question…

Implication

Presentation demonstrates sustainable methods for creating plant-based ingredients and foods, indicating innovation in food technology.

Abstract

Presentation given at the 8th ISEKI conference on 2 June 2026 in Faro, Portugal

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Maarten A.I. Schutyser (2026) studied this question.

synapsesocial.com/papers/6a2ba4a18101cf8926f02f4a https://doi.org/10.5281/zenodo.20622382

View Full Paper

Ask AI

Bookmark

Share

Keep reading

Synapse has enriched 8 closely related papers on similar clinical questions. Consider them for comparative context:

1Sustainable protein extraction from co-products using an integrated bio-inspired process2025 · 1 citations
2Optimal allocation of solar-powered biorefineries supplied by forest and agricultural biomass in the Mediterranean regionOriginal Research · 2026
3From Vegetable Oil Production to Integrated Biorefineries: Global Trends, By-Product and Side-Stream Valorization, and Green Extraction Technology DeploymentReview · 2026 · 2 citations
4Integrated processing of agro-industrial by-products into functional bioactive ingredients for sustainable food and health applicationsReview · 2026 · 1 citations
5Integrative Digital Platform to Enhance the Value of Data, Knowledge and Scientific Expertise for Biorefinery PlatformsOriginal Research · 2025
6Integrated downstream processing of Auxenochlorella protothecoides biomass: pilot scale implementation and biomass fractionation for protein and functional ingredients developmentOriginal Research · 2026 · 1 citations
7Tribo-Electrostatic Biorefining of Fruit and Vegetable By-Products: Tribocharging-Enabled Recovery of Proteins, Fibers, Starches and Phytochemicals for Sustainable Functional Food SystemsReview · 2026
8Next-generation extraction technologies for plant proteins: Enhancing yield, functionality, and sustainability2025

More from Wageningen University & Research